Meatloaf

Ingredients:

Meatloaf

• 500 g of shoulder mince
• 500 g of minced tenderloin
• 170 g garlic-flavored croutons
• 1/2 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1 tsp chili powder
• 1 teaspoon dried thyme
• 1/2 onion, coarsely chopped
• 1 peeled and shredded carrot
• 3 whole cloves of garlic
• 1/2 red bell pepper
• 1.5 tsp coarse salt
• 1 egg

Glaze

• 1/2 cup ketchup
• 1 tsp ground cumin
• A little Worcestershire sauce
• A little hot pepper sauce
• 1 tbsp. honey

Preparation:

1. In a food processor, combine the croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until fine crumbs form. Transfer the breadcrumb mixture to a large bowl.
   
   In a food processor, combine the onion, carrot, garlic, and red pepper. Pulse until pureed, but do not puree. Combine the vegetables and both types of ground meat with the breadcrumb mixture. Season the ground meat with coarse salt. Add the egg and mix thoroughly, but do not overmix.
2. Preheat oven to 160°C.
   
   Place the minced meat in a 25cm (10-inch) loaf pan to form a loaf shape. Invert the pan with the meatloaf in it onto a parchment-lined baking sheet, directly in the center. Insert a meat thermometer at a 45-degree angle into the surface of the meatloaf. The tip of the thermometer should not touch the bottom of the pan. Set the thermometer to 160°F (70°C).
   
   Combine ketchup, cumin, Worcestershire sauce, hot pepper sauce, and honey. Brush the glaze over the meatloaf after 10 minutes of baking.